Baked soybean and vegetable balls

Ingredients

For 1 serving

• Dried soybeans65 g
• Zucchini100 g
• Carrots60 g
• Chickpea flour20 g
• Parsley5 g
• Mixed salad greens80 g
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste

Contains: soy,

In season: June – September

Method

1. The evening before, soak the yellow soybeans in plenty of cold water. The next day drain, rinse and put them in cold water, bring to the boil and cook over medium-low heat for 50 minutes, until tender; salt them at the end and drain very well.
2. Meanwhile wash and trim the courgettes, peel the carrots and coarsely grate both; put them in a clean tea towel and squeeze hard to remove the water, otherwise the balls fall apart.
3. When the soybeans have 10 minutes left, turn the oven on to 200 °C (fan) and line a baking tray with baking paper.
4. Blend the soybeans with the grated vegetables, parsley, paprika, chickpea flour and salt until the mixture is firm; with wet hands shape 8 balls.
5. Place them on the tray, brush with half the oil and bake at 200 °C for 20 minutes, turning halfway, until golden and firm.
6. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve it with the balls.